Grilled Bacon Wrapped Beer Brats With Drunken Peppers and Onions

These Grilled Bacon-Wrapped Beer Brats with Drunken Peppers and Onions combine all of your favorite food in one delicious recipe. Fire up that grill and enjoy an epic dinner.


For the Brats:

  • 5 bratwurst sausages
  • 10 strips of bacon
  • 5 hoagie rolls or brat buns

For the Drunken Peppers and Onions:

  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 2 bell peppers (any color), thinly sliced
  • 1 cup beer (lager or ale works well)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

For Serving (Optional):

  • Mustard
  • Ketchup
  • Sauerkraut


  1. Prep the Brats:
    • Preheat your grill to medium-high heat.
    • Wrap each bratwurst with two strips of bacon. Secure the bacon with toothpicks if necessary.
  2. Grill the Brats:
    • Place the bacon-wrapped brats on the grill. Cook for about 10-15 minutes, turning occasionally, until the bacon is crispy and the brats are cooked through.
  3. Cook the Peppers and Onions:
    • While the brats are grilling, heat olive oil in a skillet over medium heat.
    • Add the sliced onions and bell peppers. Cook for 5-7 minutes until they start to soften.
    • Pour in the beer, and add garlic powder, salt, and pepper.
    • Simmer the mixture until the liquid is reduced and the vegetables are tender and flavorful.
  4. Toast the Buns:
    • Place the hoagie rolls or brat buns on the grill and toast lightly.
  5. Assemble the Dish:
    • Remove the toothpicks from the brats.
    • Place each brat in a toasted bun.
    • Top with a generous helping of the drunken peppers and onions.
  6. Serve:
    • Serve the Grilled Bacon Wrapped Beer Brats hot.
    • Offer mustard, ketchup, and sauerkraut on the side for guests to add as they like.

These Grilled Bacon Wrapped Beer Brats With Drunken Peppers and Onions are not just a treat for the taste buds but also a feast for the eyes. Perfect for any outdoor cooking event, they bring together classic flavors in a delightful and hearty meal.

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